Preheat oven to 400 degrees. Crumble tofu by hand and then put into a blender along with all pie ingredients. Blend until completely smooth- this will be relatively thick. Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top. Remove from oven and refrigerate several hours until cold. Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that. Delicious!

SO HOW'D IT GO?

maybe it was me, but i did not like the look and the consistency of the cheesecake. Baking the silken tofu gives it a raw tofu consistency. It came nowhere to looking like real cheesecake. The flavour is great though. I am not going to make this again tho!!! :-\